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Sour Cream Cornbread with Aleppo

This bread is as good toasted with honey and butter as it is with spicier fare, like chili, and it makes a really fun addition to your weekend scrambled eggs.
From: smittenkitchen.com Adapted, barely, from Red Rooster Harlem via Marcus Samuelsson

1 cup (125 grams) all-purpose flour
1 cup (145 grams) yellow cornmeal
2 tablespoon (25 grams) granulated sugar
2 teaspoons baking powder
1 teaspoon dried aleppo flakes
1/2 teaspoon table salt
1 large egg, lightly beaten
1 cup sour cream
1/3 cup buttermilk
2 tablespoons olive oil

Preheat the oven to 400 °F. Generously butter a 9×5-inch loaf pan, or coat it with a nonstick spray.

Whisk flour, cornmeal, sugar, baking powder, aleppo and salt together in a large bowl. In a smaller bowl, whisk together the egg, sour cream, buttermilk and olive oil. Stir the wet ingredients into the dry ones, mixing until just barely combined. Spread the batter in your prepared and bake for 22 to 25 minutes. A toothpick inserted into the center should come out clean.

Serve in slices, toasted with honey butter or salted and honeyed brown butter.

Note: Aleppo is a Turkish bright red pepper flake with a mild-to-moderate kick and a bit of tartness. If you don’t have aleppo, a regular red pepper flake, cayenne or hot paprika, in a much smaller quantity, would be a nice substitution.